Description
Chocolate Bundt Cake delivers pure comfort straight from your kitchen, melting hearts with its rich, moist crumb and deep chocolate flavor. Serving this cake feels like wrapping friends and family in a warm, sweet embrace that everyone will adore.
Ingredients
Scale
Main Ingredients:
- 4 Eggs
- 1 cup Sour cream
- 1 cup Granulated sugar
- ½ cup Unsalted butter
Supporting Dry Ingredients:
- 2 cups All-purpose flour
- ½ cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
Finishing Ingredients:
- 1 teaspoon Vanilla extract
- ½ cup Bittersweet chocolate chips
- ¼ cup Heavy cream
Instructions
- Grease a 12-cup bundt pan with butter, then dust with 2 tablespoons cocoa powder and 1 tablespoon flour to prevent sticking.
- Sift 2 ½ cups all-purpose flour, 2 cups granulated sugar, ¾ cup cocoa powder, 2 teaspoons baking soda, and ½ teaspoon salt into a large mixing bowl.
- Melt 1 cup unsalted butter in a separate bowl, then whisk in 1 cup boiling water until smooth and combined.
- Pour butter mixture into dry ingredients and blend with an electric mixer at medium speed for 2 minutes until fully incorporated.
- Add 4 large eggs one at a time, mixing thoroughly after each addition.
- Fold in 1 cup sour cream and 2 teaspoons vanilla extract until batter appears silky and uniform.
- Transfer batter into prepared bundt pan, spreading evenly with a spatula.
- Bake at 350°F for 45-50 minutes, checking doneness with a toothpick that comes out clean.
- Remove cake from oven and let rest in pan for 15 minutes.
- Carefully invert cake onto a wire rack and allow to cool completely for 1 hour.
- Heat 1 cup heavy cream in a saucepan until small bubbles form around edges.
- Pour hot cream over 8 ounces chopped bittersweet chocolate in a heat-proof bowl.
- Whisk chocolate mixture until glossy and smooth, about 2-3 minutes.
- Drizzle ganache over cooled cake, letting it cascade down the sides naturally.
- Refrigerate cake for 15 minutes to set chocolate glaze before serving.
Notes
- Dust the bundt pan carefully with cocoa powder and flour to prevent sticking and ensure an easy cake release.
- Use room temperature eggs and sour cream for smoother batter mixing and more even cake texture.
- When making the chocolate ganache topping, let the cream simmer gently and pour slowly over chocolate for a silky, glossy finish.
- Wrap the cooled cake tightly in plastic wrap before freezing to maintain moisture and prevent freezer burn.
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Category: Bundt Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 60 mg